I'm going out on a limb here and stating the obvious. It's hot. It's been hot here, and I know it's been hot just about everywhere else. I don't know about you, but when the temperatures are pushing 100 degrees, I crave fruits, veggies and salads.
(Of course, I'm no saint - I also crave ice cream and cookies. It's true...)
I'm just saying I'm much more inclined to bust out a good salad recipe in hundred degree heat than I am when it's fall and the weather is cool, and I can pick apples, sip hot cocoa and snuggle up by a fire. I know I'm not the only one out there. Anyone else ready for fall yet?
I have a deep, deep love for chickpeas. I don't know why - but it's one of the few foods my husband and I disagree greatly on. He loathes them, unless in hummus form. I, on the other hand, think they are amazing little nuggets of yumminess. Yes, I did just say nuggets of yumminess. I LOVE them in salads - and summer is the perfect time to try out a chickpea salad recipe.
This is a very quick and easy salad recipe - I already had all the ingredients on hand, and you probably do too!
I found this recipe on Green Lite Bites.
It called to me. Chickpeas, tomatoes, basil...what more could you want? I did end up throwing a little feta cheese in since I had it on hand, but that's totally optional.
Chickpea & Tomato Salad
- 1 can chickpeas, drained and rinsed
- About 1 pint grape tomatoes, halved
- 25 large basil leaves, chopped
- 1-2 cloves of garlic, minced
- 1/3 c. feta cheese, crumbled (optional)
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 2 tsp olive oil
- 1/2 tbsp honey
- pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
